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What is your favorite off the shelf BBQ Sauce - Page 2

post #31 of 34

I make my own but if confined to store brand. I like Sweet Baby Ray

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #32 of 34
Thread Starter 

Thanks for all the great feeback everyone!

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #33 of 34

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

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"And those who were seen dancing were thought to be insane by those who could not hear the music."

I'm not sayin', I'm just sayin'.

Reply
post #34 of 34
Quote:
Originally Posted by JRock645 View Post

I like Cattleman's, personally. Has just the right amount of sweetness and tanginess for me. If I want something a tad different, I'll just use cattleman's as a base and flavor it slightly. Only bbq sauce I really like to make is a coca cola bbq- i use coke syrup and apple sauce to make a syrup, but I still usually finish it with cattleman's. 



I'm with you JRock, Cattlemans advertise that 80% commercial restaurants use it, I know in the Cardroom-bar-restaurant I managed it was in the kitchen and used, I have checked withe some other friends restaurants, and confirmed they use Cattlemans. I'm not saying it is the best, but as JRock says it is a good base. Depending what I am going to sauce I use honey for sweeter and Franks wing sauce hotter, I've mixed it with a tropical sweet sour sauce for dipping sauce, and other stuff to mix up the flavors. At a BBQ last years July 4the family BBQ (I do all the cookin) for 30+ people, one of my sis friends who works in the food industry, unknown to me brought the local newspaper restaurant critique. She paid me the ultimate compliment, and didn't say it to me she said to my sis friend's wife, the bbq sauce and ribs were some of that best she ever had, it was relayed to me through my niece, I was happily surprised.
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